Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Gift Certificates

Give the gift of learning for the holidays and year round! Go to www.thetrustees.org/kitchenevents to buy classes for friends/family or email kitcheninfo@thetrustees.org to buy a gift certificate.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 23 11:45AM-12:30PM and 1PM-1:45PM This event has been cancelled.

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    This event has been cancelled. Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Nov 23
  • Farm-to-KITCHEN Cooking Class: Holiday How-To

    Bring your best to the dinner table this holiday season by learning new and traditional holiday recipes with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn techniques and flavors to kick your holiday favorites up a notch and impress your friends and relatives with your newfound cooking skills. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as you chop, mix, stir, roast, fry, and season each delicious recipe. Holiday How-To is schedule for the following dates and times: Saturday, November 25 | 1:00-3:00 pm Saturday, December 2 | 1:00-3:00 pm Saturday, December 9 | 1:00-3:00 pm Saturday, December 23 | 1:00-3:00 pm Saturday, December 30 | 1:00-3:00 pm "Better than the original" Leftovers Dates: November 25 Up for a challenge? Learn how to transform ordinary leftovers into tasty comfort favorites that have the original versions beat. Mexican turkey soup with beans, cilantro and lime  Mashed potato, veggie, and stuffing "croquettes"  Cranberry chocolate Crepes  Hors D'Ouevre to thrill the taste buds Dates: December 2 and December 30 Bring a farm-fresh, gourmet appetizer to that special gathering this holiday season. And leave the pigs in a blanket at home (trust us).  Whipped ricotta, dried cranberry, and Q's walnut mini tarts Kale chimichurri with chilled shrimp and veggie dippers Everything lavash crackers with sweet and spicy butternut squash dip Sides to get "ex-sided" about We're big fans of bold flavors when it comes to sides. This year, your guests and family will pile their plates high with colorful, seasonal veggies with these not-so-average sides. Dates: December 9 and December 23 Spinach and ricotta dumplings in pesto Lemon and pepper beets with maple and crispy ham Squash gratin with lemon and brown butter  Our hands-on how-to classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2-3 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 25
  • Farm-to-KITCHEN Cooking Class: Regions of France

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England winesthat pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, October 26 | 6-8 pm | Northern Frence Thursday, November 9 | 6-8 pm | Southern Frence Saturday, November 25 | 5-8 pm | Northern Frence Tuesday, November 29 | 6-8 pm | Southern French Tuesday, December 12 |6-8 pm | Northern French Saturday, December 30 | 5-7 pm | Southern French Menus: Northern Frence Cuisine First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth Second: Mini Quiche Lorraines or Vegetarian Quiche Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts Southern Frence Cuisine First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato Second: Bouillabaisse or Vegetarian Ratatouille Dessert: Creme Brûlée Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Nov 25
  • Baking School: Essential Breads, Pastries, Cookies & More with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Must be 21+ to enjoy wine tasting. Please bring a valid ID. Baking School is scheduled for Sundays this fall. Bring your young baker-in-training! Use code KIDS20 for 20% off for children age 8-18. French Pastries: Chocolate Eclairs and Cheesy Gougeres Dates: October 29 & November 5 The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres. Breakfast Treats: Cinnamon Buns and Savory Scones Dates: November 19 & November 26 Tis the season for overnight guests! Impress them with your breakfast pastry-making skills by learning how to master two classics: sweet & gooey cinnamon buns made with farm-fresh butter and locally-made cinnamon from Soluna Gardens, and cheesy herb scones made with fresh Appleton Farms cheese and herbs from Cornerstalk Farms. Take home what you've made to enjoy with friends and family and recreate these favorites all season long! Attendees will make 6 cinnamon buns and 6 savory scones. The Weekly Loaf: Honey Wheat and Classic Country White Bread Dates: December 3 Join us in The KITCHEN to learn just how easy and satisfying it is to make bread in your own home. A classic favorite, the honey-wheat loaf is great for sandwiches or to round out any dinner, and the classic country white is a all-around-crowd pleaser. Mix, knead, and shape two loaves to take with you and finish baking at home, and sample the finished product baked earlier that day with local cheeses from the Appleton Farms cheese shop at The Boston Public Market! It's never too late to start making your own bread, and once you do, you'll see why you'll never go back! Holiday Favorites: Red Velvet Cupcakes and Gingerbread Men Dates: December 10 & December 17 It wouldn't be the holidays without these two classic treats. This fast-paced class will be packed full of activity. Attendees will learn how to make a traditional gingerbread dough from scratch using spices from Soluna Garden Farm, roll them out, cut into shapes, and decorate with sugar icing. We'll also make a rich red velvet cupcake batter, with a sweet and tart cream frosting using Appleton Farms cream and local butter. You'll get to take home what you've made, plus the recipes and knowledge to recreate these favorites at home. Attendees will make 6 cupcakes and 6 gingerbread men. Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Nov 26
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, July 22th | 5:30-7:00 pm Saturday, August 12 | 5:30-7:00 pm Saturday, August 26th | 5:30-7:00 pm Saturday, September 23rd | 5:30-7:00 pm Saturday, October 28th | 5:30-7:00 pm Sunday, November 26 | 5:30-7:00 pm Saturday, December 16 | 5:30-7:00 pm Tickets: $32 per Trustees member and $40 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies: Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Nov 26
  • Farm-to-KITCHEN Cooking Class: Regions of France

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England winesthat pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, October 26 | 6-8 pm | Northern France Thursday, November 9 | 6-8 pm | Southern France Saturday, November 25 | 5-8 pm | Northern France Tuesday, November 29 | 6-8 pm | Southern France Tuesday, December 12 |6-8 pm | Northern France Saturday, December 30 | 5-7 pm | Southern France Menus: Northern France Cuisine First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth Second: Mini Quiche Lorraines or Vegetarian Quiche Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts Southern France Cuisine First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato Second: Bouillabaisse or Vegetarian Ratatouille Dessert: Creme Brûlée Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Nov 29
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Nov 30 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Nov 30
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts:  First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have Somerville Bread Co bread and Appleton Farms cheese to ensure that your tastebuds leave satisfied.  We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, December 1, 6:00-7:30 pm Saturday, January 13, 4:00-5:30 pm Friday, March 16, 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: Choose between traditional toppings and decorations (coconut flakes, nuts, cocoa powder) or get festive with our seasonal decorations. In October, we'll have some spooky eyes and fangs to make Halloween truffles. In November, you can make a truffle turkey to celebrate Thanksgiving. In December, we'll have seasonal decorations to celebrate the upcoming holidays.  Tickets: Each ticket comes with a dozen truffles. Tickets cost $48 per Trustees member and $60 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please email kitcheninfo@thetrustees.org if you'd like vegan truffles or if you have questons about allergies. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Dec 1
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Dates include the following Fridays (10:30 am to 11:30 am): August 4 September 1 October 6 November 3 December 1 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Dec 1
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Dec 2
  • Farm-to-KITCHEN Cooking Class: Holiday How-To

    Bring your best to the dinner table this holiday season by learning new and traditional holiday recipes with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn techniques and flavors to kick your holiday favorites up a notch and impress your friends and relatives with your newfound cooking skills. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as you chop, mix, stir, roast, fry, and season each delicious recipe. Holiday How-To is schedule for the following dates and times: Saturday, November 25 | 1:00-3:00 pm Saturday, December 2 | 1:00-3:00 pm Saturday, December 9 | 1:00-3:00 pm Saturday, December 23 | 1:00-3:00 pm Saturday, December 30 | 1:00-3:00 pm "Better than the original" Leftovers Dates: November 25 Up for a challenge? Learn how to transform ordinary leftovers into tasty comfort favorites that have the original versions beat. Mexican turkey soup with beans, cilantro and lime  Mashed potato, veggie, and stuffing "croquettes"  Cranberry chocolate Crepes  Hors D'Ouevre to thrill the taste buds Dates: December 2 and December 30 Bring a farm-fresh, gourmet appetizer to that special gathering this holiday season. And leave the pigs in a blanket at home (trust us).  Whipped ricotta, dried cranberry, and Q's walnut mini tarts Kale chimichurri with chilled shrimp and veggie dippers Everything lavash crackers with sweet and spicy butternut squash dip Sides to get "ex-sided" about We're big fans of bold flavors when it comes to sides. This year, your guests and family will pile their plates high with colorful, seasonal veggies with these not-so-average sides. Dates: December 9 and December 23 Spinach and ricotta dumplings in pesto Lemon and pepper beets with maple and crispy ham Squash gratin with lemon and brown butter  Our hands-on how-to classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2-3 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 2
  • Hopsters Grand Spirits Tasting

    Did you know that Massachusetts is a mecca for small-batch spirits? These hand-crafted liquors will tantalize your taste buds, while also making your holidays warm and fuzzy. Most of the best locally-made spirits are available right here, at Hopsters Alley in the Boston Public Market and on Sunday, December 3, you can taste, try (and perhaps buy) these high-quality spirits just in time for your holiday get-together and New Year’s Eve to make your bar cart the envy of all your friends. Join us on December 3 from 1:00-3:00 pm for the Hopsters Grand Spirits Tasting to try spirits from all over the state and region and learn about our local Massachusetts and New England-based distilleries. Experience a variety of liquors from 6+ distilleries. Hopsters Grand Spirits TastingSunday | December 3, 2017 1:00-3:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston, MA 02108 This event is 21+ only. Distilleries providing tastes include: Short Path Distillery from Everett, MA Grand Ten Distilling from Boston, MA Mad River Distillery from Warren, VT Privateer Rum from Ipswitch, MA Berkshire Mountain Distillers from Sheffield, MA Par Tea Infusers from Boston, MA Additionally, several Boston Public Market vendors will be there to sample snacks & treats to eat while you sip spirits. Taza Chocolate will be sampling their winter chocolate flavors, including gingerbread, egg nog, peppermint chocolate. They will also be sampling cinnamon spiced hot chocolate (which can be served spiked!) Crescent Ridge Dairy will be providing samples of their eggnog (both spiked and without alcohol). Appleton Farms will be selling small cheese plates. Red Apple Farm will sample their cider. Jennifer Lee Bakery will sample allergy-free holiday treats Nella Pasta will sample their pasta with a special vodka sauce Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass.

    Dec 3
  • Superfood Society w/ Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Getting Healthy Habits Back on Track After the Holidays All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Cost for Brunches: $15 per Trustees member and $25 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. FREE Superfood Society Talks The KITCHEN's FREE Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. We'll also have a drink/snack for you to try! Upcoming Dates for Superfood Society Talks Saturday, November 18 | 12:00-1:00 pm - Empowering Your Healthcare Choices Sunday, December 3 | 11:00 am-12:00 pm - Hormonal Health for Women in Your 20’s, 30’s and 40’s About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Dec 3
  • Baking School: Essential Breads, Pastries, Cookies & More with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.  Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Must be 21+ to enjoy wine tasting. Please bring a valid ID. Baking School is scheduled for Sundays this fall starting at either 1:00-3:00 pm or 4:00-6:00 pm.  Bring your young baker-in-training! Use code KIDS20 for 20% off for children age 8-18. French Pastries: Chocolate Eclairs and Cheesy Gougeres Dates: October 29 & November 5 The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres. Breakfast Treats: Cinnamon Buns and Savory Scones Dates: November 19 & November 26 Tis the season for overnight guests! Impress them with your breakfast pastry-making skills by learning how to master two classics: sweet & gooey cinnamon buns made with farm-fresh butter and locally-made cinnamon from Soluna Gardens, and cheesy herb scones made with fresh Appleton Farms cheese and herbs from Cornerstalk Farms. Take home what you've made to enjoy with friends and family and recreate these favorites all season long! Attendees will make 6 cinnamon buns and 6 savory scones. The Weekly Loaf: Honey Wheat and Classic Country White Bread Dates: December 3 Join us in The KITCHEN to learn just how easy and satisfying it is to make bread in your own home. A classic favorite, the honey-wheat loaf is great for sandwiches or to round out any dinner, and the classic country white is a all-around-crowd pleaser. Mix, knead, and shape two loaves to take with you and finish baking at home, and sample the finished product baked earlier that day with local cheeses from the Appleton Farms cheese shop at The Boston Public Market! It's never too late to start making your own bread, and once you do, you'll see why you'll never go back! Holiday Favorites: Red Velvet Cupcakes and Gingerbread Men Dates: December 10 & December 17  It wouldn't be the holidays without these two classic treats. This fast-paced class will be packed full of activity. Attendees will learn how to make a traditional gingerbread dough from scratch using spices from Soluna Garden Farm, roll them out, cut into shapes, and decorate with sugar icing. We'll also make a rich red velvet cupcake batter, with a sweet and tart cream frosting using Appleton Farms cream and local butter. You'll get to take home what you've made, plus the recipes and knowledge to recreate these favorites at home. Attendees will make 6 cupcakes and 6 gingerbread men. Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 3
  • Farm and Food with Chestnut Farms

    Dec 4 12-1:30PM

    Farm and Food with Chestnut Farms

    Chestnut Farms presents farm talk and menu planning on Monday, December 4th from 12pm-1:30pm.  We’ll discuss the right cuts for different holiday and everyday meals, cook some delicious samples and analyze what it means to be a grass-fed and pastured animal. We are proud of our sustainable farming practices and delicious food and excited to help you eat well and to try something new!

    This is a free class and all are welcome!

    To RSVP, please email Theresa at theresa@chestnutfarm.org.

    Farm and Food with Chestnut Farms

    Farm and Food with Chestnut Farms Chestnut Farms presents farm talk and menu planning on Monday, December 4th from 12pm-1:30pm.  We’ll discuss the right cuts for different holiday and everyday meals, cook some delicious samples and analyze what it means to be a grass-fed and pastured animal. We are proud of our sustainable farming practices and delicious food and excited to help you eat well and to try something new! This is a free class and all are welcome! To RSVP, please email Theresa at theresa@chestnutfarm.org.

    Dec 4
  • Seasonal Craft Workshop with Stow Greenhouses

    This fall, Barbara Rietscha, owner of Field and Vase by Stow Greenhouses, will be leading a series of hands-on floral design classes. Each class features locally grown, seasonal, and fresh-cut flowers artfully chosen so each participant can create their own unique and lovely bouquet. Join us to learn the basic techniques of floral design, color composition and care instructions. While you design your arraignment, you will be treated to a wine tasting of three different wines by Alan Howarth of the Massachusetts Wine Shop. You will also sample cheeses from local Massachusetts farms, compliments of Appleton Farms. Three Dates & Topics: Wednesday, November 15 | Dried Eucalyptus Wreath Tuesday, December 5 | Holiday Garland Classes last from 5:30-7:00 pm. All floral materials, supplies, and containers are provided and you’ll go home with your finished arrangement. October | Seasonal Floral Design Class Using locally grown, seasonal flowers, you will learn how to create an arrangement in a seasonal vase. Flowers that are typically in season at this time include sunflowers, dahlias, ornamental kale, zinnias, celosia and more. You will learn the basic techniques of floral design, color composition and care instructions. All floral materials, supplies and containers are provided and you’ll go home with your finished arrangement. November | Dried Eucalyptus Wreath Class Using seasonal foliage and fragrant eucalyptus leaves, herbs, dried flowers, berries and more you will learn how to create a dried floral wreath. The wreath will add beauty and fragrance to your home all season long. All floral materials, supplies and containers are provided and you’ll go home with your finished wreath. December | Holiday Garland Class Using a variety of evergreens and pine cones, you will learn how to create a holiday garland for your table or mantle. The garland will be approximately 6-feet in length. floral materials, supplies and containers are provided and you’ll go home with your finished garland. Tickets: $44 for Trustees member and $55 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Dec 5
  • 'Aw Shucks' Raw Bar Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. Hands-on Raw Bar with Red's Best Wednesday, December 6 Wednesday, February 286:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Dec 6
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 7 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 7
  • Side-by-Side Celebrity Chef Cooking Series

    Join The Trustees for an unforgettable cooking and food experience at The KITCHEN at Boston Public Market. Cook side-by-side with celebrated Boston chefs who are committed to highlighting New England’s local farmers, fishermen and artisans on their menus. The series kicks off with Chef William Kovel from Catalyst in November, Chef Matt Jennings of Townsman in December, and Chef Irene Li of Mei Mei in January. Sign up for this rare opportunity! Series Highlights: Hands-on cooking class; attendees cook in small groups along with the chef. Listen and learn from the masters themselves. Four-course tasting menu made with the highest quality seasonal ingredients sourced from local farmers and food artisans from the Boston Public Market. Intimate class size of no more than 20 people. Local wine and craft beer pairings with each course. Celebrity Chef Cooking Series Chef William Kovel of Catalyst | November 11th, 6 pm-9 pm Chef Matt Jennings of Townsman | December 9th, 6 pm-9 pm Chef Irene Li of Mei Mei | January 20th, 6 pm-9 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Chef William Kovel | November 11 Chef Kovel is chef/owner of Catalyst Restaurant and Catalyst Cafe in Cambridge. Catalyst Restaurant opened in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel. Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; in London as Chef de Partie at Orrery; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction. During his tenure at the Four Seasons, Kovel was recognized by Boston Magazine as one of a talented group of "Boston’s Best Young Chefs;" was honored by Chaine des Rotisseurs and achieved the AAA Five Diamond Award. Since opening Catalyst, Kovel studied and passed the first two levels of the Court of Master Sommelier exams, making him the only Boston area chef with a sommelier designation. Cooking Class Menu: Catalyst Curried Oyster Chowder with fresh oysters from Red’s Best and Appleton Farms cream Fall Panzanella Salad using Somerville Bread Co, seasonal vegetables from Stillman’s Farm, and herbs from Cornerstalk Farm Tournedos of Beef, Creamed Kale, Bacon, Roasted Shallot, Foie Gras Butter, Black Truffle Sauce Cranberry-Apple Galette with Red Apple Farms apples, Amaretto Ice Cream made with Appleton Farms cream, Almond Tuile Chef Matt Jennings | December 9 Chef Jennings hails from Jamaica Plain and Wellesley, Massachusetts. Growing up in New England and in a family who embraces the culture of food, Jennings’ cooking style has been greatly affected by his surroundings. The experiences of his youth- whether tending his parent’s elaborate vegetable gardens, fishing for Bluefish and Striped Bass on the Cape and Islands, cooking together in the family’s coal fired oven, or making pot pie from scratch on Sunday nights, have left an indelible imprint on the sensibility of his cuisine. Matt has received multiple nominations from The James Beard Foundation for Best Chef Northeast- as well as received other significant awards. Matt has authored and been featured in national and international publications and has been on The Food Network and PBS Television Programming. He currently lives in Belmont with his Pastry Chef wife Kate, and two sons Sawyer and Coleman. Cooking Class Menu: Roasted Oysters from Red’s Best with Parmesan Rind Zabaglione using fresh cheese from Appleton Farms Cheddar & Squash Dumplings with vegetables from Stillman’s Farm Charred Brussels Sprouts With Lardo & Fiore Sardo Molasses Shortcakes Chef Irene Li | January 20 Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Their work has been featured by Food & Wine, Eater Boston & National, The New York Times, Restaurant Hospitality, People, Bon Appetit, The Boston Globe, and more. Irene believes food can and should be delicious, fun, and just. Her background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company. She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received her third consecutive James Beard Rising Star nomination, and an Eater National Young Gun award. Cooking Class Menu: Hand wrapped Pork dumplings with soy vinegar dipping sauce Hand pulled noodles with Sichuan peppercorn lamb from Chestnut Farms and scallions Braised cabbage from Stillman’s Farm with miso Caramel oranges with local caramel Tickets – Buy all three and save! Single Event Tickets: Trustees members $120; Nonmembers $150 Package of all THREE Event Tickets: Trustees members $320; Nonmembers: $400 Members must bring their current member card and number. Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About our Hands-on Cooking Classes Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 3 or 4 recipes, you’ll work with between 4 and 5 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 3 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Support The Trustees of Reservations, The KITCHEN, and your local food system Proceeds from the series benefit the Trustees of Reservations and The KITCHEN. As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston.

    Dec 9
  • Farm-to-KITCHEN Cooking Class: Holiday How-To

    Bring your best to the dinner table this holiday season by learning new and traditional holiday recipes with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn techniques and flavors to kick your holiday favorites up a notch and impress your friends and relatives with your newfound cooking skills. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as you chop, mix, stir, roast, fry, and season each delicious recipe. Holiday How-To is schedule for the following dates and times: Saturday, November 25 | 1:00-3:00 pm Saturday, December 2 | 1:00-3:00 pm Saturday, December 9 | 1:00-3:00 pm Saturday, December 23 | 1:00-3:00 pm Saturday, December 30 | 1:00-3:00 pm "Better than the original" Leftovers Dates: November 25 Up for a challenge? Learn how to transform ordinary leftovers into tasty comfort favorites that have the original versions beat. Mexican turkey soup with beans, cilantro and lime  Mashed potato, veggie, and stuffing "croquettes"  Cranberry chocolate Crepes  Hors D'Ouevre to thrill the taste buds Dates: December 2 and December 30 Bring a farm-fresh, gourmet appetizer to that special gathering this holiday season. And leave the pigs in a blanket at home (trust us).  Whipped ricotta, dried cranberry, and Q's walnut mini tarts Kale chimichurri with chilled shrimp and veggie dippers Everything lavash crackers with sweet and spicy butternut squash dip Sides to get "ex-sided" about We're big fans of bold flavors when it comes to sides. This year, your guests and family will pile their plates high with colorful, seasonal veggies with these not-so-average sides. Dates: December 9 and December 23 Spinach and ricotta dumplings in pesto Lemon and pepper beets with maple and crispy ham Squash gratin with lemon and brown butter  Our hands-on how-to classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2-3 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 9
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: October 14 October 21 October 28 November 18 November 25 December 9 December 16 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. October 14 | Focus on Fall Veggies with Stillman's Farm We'll be learning all about the different varieties of fall veggies grown on our local farms with Stillman's Farm. Kids will learn about the different types of fall squashes - spaghetti squash, honeynut, butternut, and so many others - and will cook up a seasonal fall dish. Tis the season for fresh vegetables, so let's learn all we can. October 21 | Fall Fruits – Apples and Pears We’ll learn about natural sugars, energy and vitamins while cooking and baking with fall fruits – apples and pears. First we’ll blend up a green smoothie using apples, kale, and yogurt. Then we’ll bake a pear crumble with granola crust. October 28 | Fall Greens and Squashes Vegetables come from all different parts of a plant – some are leaves, some are seed bearing, and others are roots! We’re going back to biology class to learn about our favorite food group while we also learn to blend and sauté veggies. We’ll be making kale pesto, sautéed squash and fresh Nella Pasta. November 18 | All about Grains What’s the difference between whole grains vs. processed? We’ll learn about the parts of the grain seed and explore different types of flour. Then we’ll bake Morning Glory Muffins – Chef Cleo’s secret recipe and a favorite in her family. November 25 | Proteins: Animal vs Plant We’re making a chicken and white bean soup as we learn about different kinds of proteins: animal vs. plant, local vs. conventional, and beans, nuts & seeds. December 9 | Say Cheese! Making cheese at home is easy – and we can prove it! Kids will learn to separate curds from whey and will create fresh ricotta from scratch. We’ll also talk about fermentation, friendly bacteria, and how all our favorite cheeses (blue, brie, cheddar) are made. We’ll use our handmade ricotta on Levend Bagels to make pizza bagels. December 16 | Shop Locally & Save the World We’re going on a shopping spree in the market to get all our favorite foods – come with us! We’ll stop at different vendors in the market and learn about what’s seasonally available and why local matters. After we’ve shopped, we’ll make an omelet with winter veggies and cheese. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    Dec 9
  • Baking School: Essential Breads, Pastries, Cookies & More with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Must be 21+ to enjoy wine tasting. Please bring a valid ID. Baking School is scheduled for Sundays this fall starting at either 1:00-3:00 pm or 4:00-6:00 pm. Bring your young baker-in-training! Use code KIDS20 for 20% off for children age 8-18. French Pastries: Chocolate Eclairs and Cheesy Gougeres Dates: October 29 & November 5 The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres. Breakfast Treats: Cinnamon Buns and Savory Scones Dates: November 19 & November 26 Tis the season for overnight guests! Impress them with your breakfast pastry-making skills by learning how to master two classics: sweet & gooey cinnamon buns made with farm-fresh butter and locally-made cinnamon from Soluna Gardens, and cheesy herb scones made with fresh Appleton Farms cheese and herbs from Cornerstalk Farms. Take home what you've made to enjoy with friends and family and recreate these favorites all season long! Attendees will make 6 cinnamon buns and 6 savory scones. The Weekly Loaf: Honey Wheat and Classic Country White Bread Dates: December 3 Join us in The KITCHEN to learn just how easy and satisfying it is to make bread in your own home. A classic favorite, the honey-wheat loaf is great for sandwiches or to round out any dinner, and the classic country white is a all-around-crowd pleaser. Mix, knead, and shape two loaves to take with you and finish baking at home, and sample the finished product baked earlier that day with local cheeses from the Appleton Farms cheese shop at The Boston Public Market! It's never too late to start making your own bread, and once you do, you'll see why you'll never go back! Holiday Favorites: Red Velvet Cupcakes and Gingerbread Men Dates: December 10 & December 17 It wouldn't be the holidays without these two classic treats. This fast-paced class will be packed full of activity. Attendees will learn how to make a traditional gingerbread dough from scratch using spices from Soluna Garden Farm, roll them out, cut into shapes, and decorate with sugar icing. We'll also make a rich red velvet cupcake batter, with a sweet and tart cream frosting using Appleton Farms cream and local butter. You'll get to take home what you've made, plus the recipes and knowledge to recreate these favorites at home. Attendees will make 6 cupcakes and 6 gingerbread men. Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Dec 10
  • Pasta Making Workshop with Nella Pasta

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will eat together at the communal table! We'll send you home with the pasta you’ve created, plus a packet that includes a recipe for fresh pasta with lots of fun variation, serving suggestions, and the recipe for the dish we cook together. But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide small tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making WorkshopSunday, October 15 (4:00-6:00 pm)Tuesday, October 24 (6:00-8:00 pm) Thursday, November 2 (6:00-8:00 pm)Sunday, November 12 (4:00-6:00 pm)Sunday, December 10 (4:00-6:00 pm) Thursday, December 28 (6:00-8:00 pm)Sunday, January 14 (5:00-7:00 pm)Sunday, February 18 (5:00-7:00 pm)Sunday, March 11 (5:00-7:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $48 per Trustees of Reservations member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Dec 10
  • Superfood Society with Jennifer Hanway

    Learn how to nourish, cleanse, and beautify by changing how you eat! Join Holistic Nutritionist and Bio Signature Modulation Practitioner Jennifer Hanway for a hands-on cooking class or nutrition talk. Superfood Society Brunches In these classes, Jennifer will create delicious, nutritious breakfast, lunch, brunch, snacks and smoothies that not only taste amazing, but that are healthy for you too! This is a hands-on cooking class - you'll create each recipe yourself while Jennifer guides you through the process of making the dishes. Join us to learn the ‘why’s behind this year’s healthy food trends and Instagram favorites and learn new recipes and cooking techniques. Upcoming Dates for Superfood Society Brunch | 10:00 am-12:00 pm: Saturday, November 11: Inflammation Fighting Foods Sunday, December 10: Holiday Edition: Superfood Swaps for Your Holiday Favorites Saturday, December 30: Getting Healthy Habits Back on Track After the Holidays All Superfood Society classes include materials. Please make sure to REGISTER ONLINE so we can bring enough food and materials for everyone. Cost for Brunches: $15 per Trustees member and $25 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. FREE Superfood Society Talks The KITCHEN's FREE Superfood Society Talks dives deeper into the nutrition themes discussed during our hands-on Superfood Society classes. Each workshop covers a different wellness topic and focuses on easy and affordable solutions to tricky nutrition problems. Attendees will leave each workshop with a plan to kickstart their own wellness journey, along with notes, links, resources, and recipes to help them along the way. We'll also have a drink/snack for you to try! Upcoming Dates for Superfood Society Talks Saturday, November 18 | 12:00-1:00 pm - Empowering Your Healthcare Choices Sunday, December 3 | 11:00 am-12:00 pm - Hormonal Health for Women in Your 20’s, 30’s and 40’s About Jennifer Hanway Jennifer is a Holistic Nutritionist, Level 2 Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London, England but now based in Back Bay, Boston. Having worked in the wellness arena for over 12 years (previously she was a professional dancer), Jenny has worked at the celebrity favorite retreat, Amansala’s Bikini Bootcamp in Tulum, Mexico, was part of the founding team and Master Trainer at London’s first barre studio (barrecore) and has worked as a personal trainer to the British Royal family and Hollywood A List. On moving to Boston she was handpicked by Fred De Vito to teach for Exhale Boston, and is one of the original team at BFX Back Bay where she designed and implemented their Thrive Nutrition and Wellness Program.

    Dec 10
  • Farm-to-KITCHEN Cooking Class: Regions of France

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors from the Southern and Northern regions of France at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England winesthat pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, October 26 | 6-8 pm | Northern France Thursday, November 9 | 6-8 pm | Southern France Saturday, November 25 | 5-8 pm | Northern France Tuesday, November 29 | 6-8 pm | Southern France Tuesday, December 12 |6-8 pm | Northern France Saturday, December 30 | 5-7 pm | Southern France Menus: Northern France Cuisine First: Calvados Mussels from Red's Best in broth or Seasonal Veggies from Stillman's Farm in broth Second: Mini Quiche Lorraines or Vegetarian Quiche Dessert: Crepes with Sautéed Apples from Red Apple Farm and Q's nuts Southern France Cuisine First: Pistou (like pesto) Crostini with Smoked Fish from Boston Smoked Fish or Tomato Second: Bouillabaisse or Vegetarian Ratatouille Dessert: Creme Brûlée Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Dec 12
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Dec 14 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Dec 14
  • Farm Fresh Skin: A Soap Making Workshop Using Ingredients from the Farm

    Learn the art of handmade soap making with Dr. Carolyn Bessette using organic soap base and all natural ingredients. Participants will craft beautiful artisanal soaps with farm fresh ingredients from Stillman’s Farm, and will learn about the benefits of natural skin care. Rosemary Heirloom Beet, Lavender Heirloom Carrot, Lemon Poppyseed, and Rose Clay Oatmeal are a just a few of the options available. Handcraft Your Own Natural Soaps For Holiday Gift Giving! Make holiday gifts that are thoughtful and personal using locally sourced, farm fresh ingredients from New England. Participants will craft beautiful artisanal soap gift sets complete with packaging ready for wrapping. All materials and essential oils will be provided. Each participant will make and take home one large or two small handmade soap gift sets. Age 12 and up. About Dr. Carolyn Bessette Carolyn Bessette, M.D., founder of Dr. Bessette Naturals and a former Fortune 500 pharmaceutical company executive, is passionate about natural skin care. She believes “what you put on your skin is like what you eat”. She started her company to educate and inspire people in understanding the importance of chemical-free skin care products for overall health and well-being.

    Dec 16
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, July 22th | 5:30-7:00 pm Saturday, August 12 | 5:30-7:00 pm Saturday, August 26th | 5:30-7:00 pm Saturday, September 23rd | 5:30-7:00 pm Saturday, October 28th | 5:30-7:00 pm Sunday, November 26 | 5:30-7:00 pm Saturday, December 16 | 5:30-7:00 pm Tickets: $32 per Trustees member and $40 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies: Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Dec 16
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: October 14 October 21 October 28 November 18 November 25 December 9 December 16 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. October 14 | Focus on Fall Veggies with Stillman's Farm We'll be learning all about the different varieties of fall veggies grown on our local farms with Stillman's Farm. Kids will learn about the different types of fall squashes - spaghetti squash, honeynut, butternut, and so many others - and will cook up a seasonal fall dish. Tis the season for fresh vegetables, so let's learn all we can. October 21 | Fall Fruits – Apples and Pears We’ll learn about natural sugars, energy and vitamins while cooking and baking with fall fruits – apples and pears. First we’ll blend up a green smoothie using apples, kale, and yogurt. Then we’ll bake a pear crumble with granola crust. October 28 | Fall Greens and Squashes Vegetables come from all different parts of a plant – some are leaves, some are seed bearing, and others are roots! We’re going back to biology class to learn about our favorite food group while we also learn to blend and sauté veggies. We’ll be making kale pesto, sautéed squash and fresh Nella Pasta. November 18 | All about Grains What’s the difference between whole grains vs. processed? We’ll learn about the parts of the grain seed and explore different types of flour. Then we’ll bake Morning Glory Muffins – Chef Cleo’s secret recipe and a favorite in her family. November 25 | Proteins: Animal vs Plant We’re making a chicken and white bean soup as we learn about different kinds of proteins: animal vs. plant, local vs. conventional, and beans, nuts & seeds. December 9 | Say Cheese! Making cheese at home is easy – and we can prove it! Kids will learn to separate curds from whey and will create fresh ricotta from scratch. We’ll also talk about fermentation, friendly bacteria, and how all our favorite cheeses (blue, brie, cheddar) are made. We’ll use our handmade ricotta on Levend Bagels to make pizza bagels. December 16 | Shop Locally & Save the World We’re going on a shopping spree in the market to get all our favorite foods – come with us! We’ll stop at different vendors in the market and learn about what’s seasonally available and why local matters. After we’ve shopped, we’ll make an omelet with winter veggies and cheese. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    Dec 16
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: October 14 October 21 October 28 November 18 November 25 December 9 December 16 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. October 14 | Focus on Fall Veggies with Stillman's Farm We'll be learning all about the different varieties of fall veggies grown on our local farms with Stillman's Farm. Kids will learn about the different types of fall squashes - spaghetti squash, honeynut, butternut, and so many others - and will cook up a seasonal fall dish. Tis the season for fresh vegetables, so let's learn all we can. October 21 | Fall Fruits – Apples and Pears We’ll learn about natural sugars, energy and vitamins while cooking and baking with fall fruits – apples and pears. First we’ll blend up a green smoothie using apples, kale, and yogurt. Then we’ll bake a pear crumble with granola crust. October 28 | Fall Greens and Squashes Vegetables come from all different parts of a plant – some are leaves, some are seed bearing, and others are roots! We’re going back to biology class to learn about our favorite food group while we also learn to blend and sauté veggies. We’ll be making kale pesto, sautéed squash and fresh Nella Pasta. November 18 | All about Grains What’s the difference between whole grains vs. processed? We’ll learn about the parts of the grain seed and explore different types of flour. Then we’ll bake Morning Glory Muffins – Chef Cleo’s secret recipe and a favorite in her family. November 25 | Proteins: Animal vs Plant We’re making a chicken and white bean soup as we learn about different kinds of proteins: animal vs. plant, local vs. conventional, and beans, nuts & seeds. December 9 | Say Cheese! Making cheese at home is easy – and we can prove it! Kids will learn to separate curds from whey and will create fresh ricotta from scratch. We’ll also talk about fermentation, friendly bacteria, and how all our favorite cheeses (blue, brie, cheddar) are made. We’ll use our handmade ricotta on Levend Bagels to make pizza bagels. December 16 | Shop Locally & Save the World We’re going on a shopping spree in the market to get all our favorite foods – come with us! We’ll stop at different vendors in the market and learn about what’s seasonally available and why local matters. After we’ve shopped, we’ll make an omelet with winter veggies and cheese. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    Dec 16

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.